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Cedar Plank Peppery Salmon & Smoky Chèvre Mash
Prep: 30 minutes plus soaking and standing
Smoke: 1 hour 15 minutes • Serves: 4
Cherry wood or mixed hardwood smoking pellets
1-1/2 pounds russet potatoes, peeled and quartered (about 2 large potatoes)
1 package (4 ounces) classic chèvre goat cheese log
1/2 cup whole milk, warmed
4 tablespoons unsalted butter (1/2 stick), softened
1-1/2 teaspoons kosher salt
2 teaspoons fresh ground black pepper plus additional for serving (optional)
1/4 cup dark brown sugar
1 teaspoon finely chopped fresh thyme
4 Market 32 Salmon Fillets (about 5 ounces each)
1 tablespoon finely chopped fresh chives
1.1. Soak planks in warm water 30 minutes. Prepare outdoor pellet smoker for smoking over medium-low heat (about 250°); fill the hopper with pellets.
2.In large saucepot, heat potatoes and enough salted water to cover potatoes by about 2 inches to a boil over high heat; reduce heat to medium and simmer 15 minutes or until fork-tender. Drain potatoes; transfer back to saucepot.
3.Add cheese, milk, butter, and 1/2 teaspoon each salt and pepper; with mixer on medium-high speed, beat potato mixture 3 minutes or until smooth. Spread potato mixture in medium cast-iron or oven-safe skillet and place on hot grill rack; cover and smoke 1 hour. Makes about 4 cups mash.
4.In small bowl, stir brown sugar, thyme, and remaining 1 teaspoon salt and 1-1/2 teaspoons pepper. Rub salmon fillets on all sides with brown sugar mixture; let stand at room temperature 30 minutes. Place salmon, skin side down, on prepared planks and place on hot grill rack; cover and smoke 45 minutes or until internal temperature reaches 145°. Makes 4 salmon fillets.
5.Serve salmon over mash sprinkled with chives and pepper, if desired.
Approximate nutritional values per serving (1 salmon fillet, 1 cup mash):
599 Calories, 29g Fat, 13g Saturated Fat, 136mg Cholesterol, 936mg Sodium,
47g Carbohydrates, 3g Fiber, 15g Sugars, 12g Added Sugars, 42g Protein